Vegan Banana Oatmeal Cookies

Welcome to today's recipe for delicious vegan banana oatmeal cookies! This recipe is a healthy and guilt-free treat that's perfect for anyone looking for a sweet snack that's also nutritious. Made with wholesome ingredients like oats, flax seeds, and bananas, these cookies are packed with flavor and goodness. Whether you're a vegan or simply looking for a healthier alternative to traditional cookies, you're going to love this recipe. Let's dive in and explore how to make these delightful cookies!

What Is Vegan Banana Oatmeal Cookies?

• Vegan banana oatmeal cookies are a delightful and healthy treat that combines the sweetness of bananas, the heartiness of oats, and the crunch of seeds. These cookies are not only delicious but also packed with nutritious ingredients like flax seeds, pumpkin seeds, and dried cranberries.
• The addition of cinnamon, chia seeds, and a hint of honey gives these cookies a delightful flavor profile. The cookies are easy to make and are perfect for anyone looking for a wholesome and satisfying snack option.

Why You'll Love Vegan Banana Oatmeal Cookies?

• Amazing Texture: These vegan banana oatmeal cookies have a delightful chewiness from the oats, and a slight crunch from the pumpkin seeds. The combination of textures makes them a joy to bite into.
• Health Benefits: Not only are these cookies delicious, but they also pack a nutritional punch. Oats are a great source of fiber and help keep you full for longer. The addition of flax seeds and chia seeds provides a good dose of omega-3 fatty acids, while the banana adds natural sweetness and potassium.
• Gluten-Free and Dairy-Free: These cookies are perfect for those with dietary restrictions as they are free from gluten and dairy. They are a great option for anyone looking for a healthier treat without sacrificing flavor.
• Versatile Snack: Whether you need a quick breakfast on the go, a mid-afternoon snack, or a healthy dessert, these cookies fit the bill. Their portability makes them an ideal option for busy days.
• Naturally Sweetened: With the natural sweetness from the banana and a touch of honey, you can satisfy your sweet tooth without consuming refined sugars.
• Easy to Make: With simple ingredients and straightforward instructions, these cookies are easy to whip up. Plus, they can be stored for a few days, so you can make a batch to enjoy throughout the week.

Ingredients for Vegan Banana Oatmeal Cookies

• Old fashioned rolled oats: These oats provide a hearty texture and nutty flavor to the cookies, making them satisfying and wholesome.
• Flax seeds: Ground flax seeds add a nutty taste and a subtle crunch to the cookies, while also serving as a binding agent.
• Pumpkin seeds: Raw pumpkin seeds contribute a delicate crunch and a slightly sweet, nutty flavor, elevating the overall taste and texture of the cookies.
• Dried cranberries: These add a pop of tartness and a chewy texture, providing a burst of fruity flavor in each bite.
• Chia seeds: Chia seeds help to bind the ingredients together and provide a subtle crunch, while also adding a nutritional boost with their high omega-3 fatty acid content.
• Banana: Mashed banana not only acts as a natural sweetener, but also adds moisture and a hint of tropical flavor to the cookies, keeping them soft and chewy.

How To Make Vegan Banana Oatmeal Cookies?

If you're looking for a delicious and healthy treat, vegan banana oatmeal cookies are the perfect choice. Follow these simple steps to create a batch of these flavorful cookies that are sure to satisfy your sweet cravings.

• To start, preheat your oven to 180 degrees C and line a baking sheet with parchment paper. Mash the banana using a fork and set it aside. Next, grind the flax seeds and quick oats separately and keep them aside. In a wide bowl, combine the rolled oats and oat flour. Then, add the dried cranberries, pumpkin seeds, ground flax seeds, chia seeds, cinnamon powder, baking powder, and salt, and mix well until combined.
• In another bowl, stir together the mashed banana, melted coconut oil, honey, and almond milk until well blended. Add this wet banana mixture to the dry oats mixture and mix gently until well combined. Let the mixture sit for 5 minutes to allow the oats and chia seeds to absorb the moisture from the other ingredients. If the mixture is too thick, add 1 tablespoon of almond milk before scooping it onto the baking sheet.
• Once the mixture is ready, take 1/4 cup of the mixture and place it on the prepared baking sheet with a 2-inch gap. Since the cookies will not spread much while baking, gently press them with a spatula or the palm of your hand to flatten them a bit. Bake the cookies for about 15 to 18 minutes, or until they are golden brown around the edges but still a little soft in the center.
• After baking, remove the cookies from the oven and allow them to cool completely on a wire rack. Once cooled, store the cookies in an airtight container for up to 4 days.

Following these steps will ensure that your vegan banana oatmeal cookies turn out perfectly flavorful and satisfying. Enjoy this delicious and healthy treat as a snack or dessert!

Serving Suggestions

• Pair with a cup of hot tea or coffee: Enjoy these vegan banana oatmeal cookies with a warm cup of tea or coffee for a cozy snack or breakfast.
• Serve with fresh fruit: Accompany these cookies with a side of fresh fruits like sliced strawberries, blueberries, or a fruit salad for a refreshing and nutritious combination.
• Enjoy with a dollop of dairy-free yogurt: Add a spoonful of dairy-free yogurt alongside the cookies for a creamy and indulgent treat.
• Pair with a smoothie: Blend up a refreshing smoothie and enjoy it with these cookies for a quick and satisfying meal.
• Serve with a scoop of vegan ice cream: For a delicious dessert, pair these cookies with a scoop of your favorite vegan ice cream for a sweet and decadent treat.
• Accompany with a glass of almond milk: Enjoy these cookies with a glass of almond milk for a classic and comforting combination.

Tips for Making Vegan Banana Oatmeal Cookies

• Preparation Duration: These cookies are quick and easy to prepare, with a total baking time of about 15 to 18 minutes. The prep time should take no more than 15 minutes, making them a perfect option for a last-minute dessert or snack.
• Cooking Techniques: When baking the cookies, it's important to remember that they will not spread much, so gently press them down with a spatula or palm of your hand before baking. This will ensure that they bake evenly and have the perfect texture.
• Importance of Garnishing: While these cookies are delicious on their own, consider adding a garnish for presentation, such as a sprinkle of oats on top of each cookie before baking. This not only enhances the visual appeal but also adds a nice texture to the cookies.
• Storage Tip: To keep your vegan banana oatmeal cookies fresh for longer, store them in an airtight container for up to 4 days. This will help maintain their chewy texture and prevent them from becoming stale.
• Customization Options: Feel free to customize the recipe by adding your favorite nuts, seeds, or dried fruits to the cookie dough. Get creative and experiment with different flavors to make the recipe your own.
• Serving Suggestions: These cookies pair perfectly with a glass of almond milk or a cup of hot tea. Consider serving them as a light and nutritious dessert or as a midday snack. Enjoy!

Variations for Vegan Banana Oatmeal Cookies

• Nutty Delight: Try adding chopped almonds, walnuts, or pecans for an extra crunch and nutty flavor. You can also experiment with different nut butters like almond or cashew butter for a unique twist.
• Chocolate Lover's Dream: For all the chocolate enthusiasts out there, mix in some vegan chocolate chips or cocoa nibs into the cookie dough. This will add a rich, chocolaty flavor to your cookies that's simply irresistible.
• Fruity Fusion: Instead of dried cranberries, try using raisins, chopped dried apricots, or even shredded coconut for a tropical twist. Feel free to get creative with your choice of fruits and add a burst of freshness to your cookies.
• Spice it Up: Enhance the flavor profile by adding a pinch of nutmeg, cardamom, or allspice to the cookie dough. These warm spices will complement the sweetness of the banana and add an aromatic touch to your cookies.
• Sweeteners Swap: If you're looking to cut back on sugar, you can replace the honey with maple syrup or agave nectar. This will give your cookies a slightly different flavor profile while still providing the sweetness you crave.
• Gluten-Free Option: For those with gluten sensitivities, simply use gluten-free oats and baking powder to make these cookies gluten-free. You can also experiment with alternative flours like almond flour or coconut flour for a unique texture and taste.

How to Store Vegan Banana Oatmeal Cookies

• Store in an airtight container: To maintain the freshness and chewiness of the cookies, store them in an airtight container. This will prevent them from becoming stale and losing their texture.
• Keep at room temperature: These cookies can be kept at room temperature for up to 4 days. Make sure to seal the container tightly to keep the air out and maintain their quality.
• Avoid moisture: Moisture can cause the cookies to lose their crispness. Keep them away from any sources of moisture, and consider adding a small piece of bread in the container to absorb any excess moisture.
• Refrigerate for longer shelf life: If you want to store the cookies for a longer period, you can refrigerate them. Keep them in an airtight container and they will stay fresh for up to a week.
• Freeze for extended storage: These cookies can also be frozen for later consumption. Place them in a freezer-safe bag or container, and they will keep well for up to 3 months. Just let them thaw at room temperature before enjoying.
• Properly store key ingredients: To ensure the cookies stay fresh, it's important to properly store the key ingredients such as oats, seeds, and dried cranberries. Keep them in airtight containers in a cool, dark place to preserve their quality.

By following these simple storage tricks, you can enjoy your vegan banana oatmeal cookies for an extended period without compromising on their taste and texture.

Frequently Asked Questions (FAQs)

Can I substitute the honey with any other sweetener?

• Yes, you can use maple syrup or agave nectar as a substitute for honey in this recipe. Keep in mind that the flavor might slightly differ based on the sweetener used.

Can I add other fruits or nuts to the cookie mixture?

• Absolutely! Feel free to customize the recipe by adding your favorite nuts such as almonds, walnuts, or pecans, as well as other dried fruits like raisins or chopped apricots.

How can I make the cookies gluten-free?

• To make these cookies gluten-free, simply ensure that the oats and other ingredients are certified gluten-free. You can also use gluten-free flour as a substitute for oat flour.

Can I use coconut flour instead of almond flour?

• Yes, you can substitute the almond flour with coconut flour, but the texture and flavor of the cookies will slightly change. Adjust the quantity of coconut flour accordingly as it absorbs more liquid.

Can I skip the coconut oil and use applesauce instead?

• Yes, you can replace coconut oil with unsweetened applesauce for a lower fat option. Keep in mind that the texture and taste may be slightly different.

How can I make the cookies more crispy?

• To make the cookies more crispy, you can bake them for a few minutes longer, and also reduce the quantity of mashed banana to lessen the moisture content. Keep an eye on them while baking to prevent overcooking.

Recipe Card

Vegan Banana Oatmeal Cookies 2020-04-29 04:21:29

Vegan Banana Oatmeal Cookies

Serves 8
Preheat oven: 180 degrees C
Bake: 15-18 mins

Ingredients

• 1 cup Old fashioned rolled oats
• 1/2 cup Quick oats
• 1/4 cup Flax seeds
• 1/2 cup Raw pumpkin seeds
• 1/2 cup Dried cranberries
• 1 tbsp Chia seeds
• 1 tsp Cinnamon powder
• 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1 large or 1/2 cup Banana (mashed)
• 3 tbsp Coconut oil (melted)
• 3 tbsp Honey
• 2 tbsp almond milk

Instructions

• Preheat your oven to 180 degrees C and line a baking sheet with parchment paper.
• Mash the banana by using a fork and keep it aside.
• Grind the flax seeds and quick oats separately and keep it aside.
• In a wide bowl, combine rolled oats and oat flour.
• Add dried cranberries, pumpkin seeds, ground flax seeds, chia seeds, cinnamon powder, baking powder and salt, mix well until combined.
• In another bowl, stir in mashed banana, coconut oil, honey and almond milk until well blended.
• Add this wet banana mixture to the dry oats mixture and mix gently until well combined.
• Leave the mixture for 5 mins, so that the oats and chia seeds can absorb the moisture from the other ingredients.
• If the mixture is too thick, then add 1 tbsp of almond milk before scooping out onto your baking sheet.
• Take 1/4 cup of the mixture and place it on the prepared baking sheet with a 2-inch gap.
• These cookies will not spread much while baking, so you press them gently by using a spatula or with a palm of your hand to flatten a bit.
• Bake it for about 15 to 18 mins or until golden brown around the edges but still a little soft in the center.
• Remove from the oven and cool completely on a wire rack.
• You can also store it in an airtight container for up to 4 days.

By Santhi Therese
The Indian Claypot

Step-By-Step Instructions:

In a wide bowl, combine rolled oats and oat flour.

Then add dried cranberries, pumpkin seeds, ground flax seeds, chia seeds, cinnamon powder, baking powder and salt, mix well, until combined.

In a bowl, mash the banana by using a fork

stir in coconut oil, honey and almond milk

until well blended.

Then add this wet banana mixture to the dry oats mixture and mix
gently until well combined.

Then leave the mixture for 5 mins, so that the oats and chia seeds can absorb
the moisture from the other ingredients. After 5 mins, if the mixture is too thick,
then add 1 tbsp of milk before scooping out onto your baking sheet.

Take 1/4 cup of the mixture and place it on the prepared baking sheet
with a 2-inch gap. These cookies will not spread much while baking, so you press
them gently by using a spatula or with a palm of your hand to flatten a bit.

Bake it for about 15 to 18 mins or until golden brown around the edges
but still a little soft in the center. Then remove from the oven and cool
completely on a wire rack. You can also store it in an airtight container for up to 4 days.